Kale and Sausage Soup
A hearty soup full of vegetables and flavour – it’s like a warm hug in a bowl.
Ingredients
1 cup leek (thinly sliced)
2 cups celery (diced)
2 carrots (diced)
2 cups white beans (already soaked and drained if using dried)
150g kale leaves (roughly chopped)
450g pork and fennel sausages (casings removed)
2 cups vegetable or chicken stock
2 cups water (or more stock)
1 tbsp olive oil
Salt and pepper
Dried parsley and rosemary (optional)
Method
In a large pot heat the olive oil over medium heat then add sausages. Break the meat into tiny pieces and cook until golden brown.
Add carrot and cook for 5 minutes before adding leek and celery then let the mixture simmer for 10 minutes.
Add stock and water, stirring so the mixture is evenly distributed. Simmer for 5 minutes then add kale. Simmer for another 5 minutes stirring regularly then add white beans.
Simmer the soup over low heat for at least 30 minutes up to 1 hour.
Season with salt and pepper to taste, a pinch of dried parsley and rosemary then remove from heat.
Let the soup sit for 10 minutes before serving with fresh bread and butter (optional but recommended).
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